I had never heard of a Dutch Baby until my husband and I moved to Wisconsin. One of my friends kept telling me that I had to go to this breakfast restaurant and order an Apple Dutch Baby. I had no idea what she was talking about, but eventually, my husband and I went and we both ordered Dutch Babies, unsure of what to expect. Well, it turns out that they’re giant, souffle-like pancakes. And they’re really good!
I found this Dutch Baby recipe in Everyday Food, but I decided to add some Nutella and raspberries to it because topping it with powdered sugar alone seemed a bit boring. Use any fruit you like on this (strawberries would be excellent), but whatever you do, work fast! Like souffles, Dutch Babies have a tendency to deflate once out of the oven.
Ingredient notes
- Whole milk
- Eggs
- All-purpose flour: spooned and leveled
- Unsweetened cocoa powder: sifted
- Salt
- Pure vanilla extract
- Granulated sugar
- Unsalted butter
- Nutella hazelnut spread
- Raspberries: fresh is best but you could also use frozen.
In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla, and granulated sugar. Blend until foamy, 1 minute.
In a large cast-iron skillet, melt butter over medium. Pour batter into skillet and immediately transfer to oven.
Bake until puffed and set, 20 minutes. Spread with Nutella and top with raspberries. Serve immediately.
Does Nutella Go Bad?
Nutella can go bad after it has been opened. It’s best to use Nutella within 12 months of opening for the best flavor. Make sure to pay attention to any differences in smell, taste, or appearance that would indicate the Nutella has gone bad. Nutella does come with a best buy date and it’s a good idea to eat it within two years of that date.
When Is Raspberry Season?
Raspberry season varies based on geographic location. It starts as early as May and runs as late as October in some states.
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Nutella Raspberry Chocolate Dutch Baby Recipe
Nutella Raspberry Chocolate Dutch Baby
Ingredients
- 3/4 cup whole milk
- 3 large eggs
- 1/3 cup all-purpose flour spooned and leveled
- 1/4 cup unsweetened cocoa powder sifted
- 1/4 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 3 tablespoons Nutella hazelnut spread
- 1/2 pint fresh raspberries
Instructions
-
In a blender, combine milk, eggs, flour, cocoa powder, salt, vanilla, and granulated sugar. Blend until foamy, 1 minute.
-
In a large cast-iron skillet, melt butter over medium. Pour batter into skillet and immediately transfer to oven.
-
Bake until puffed and set, 20 minutes. Spread with Nutella and top with raspberries. Serve immediately.
Stefani
Wednesday 23rd of November 2011
Looks yummy to me! I just tried Nutella for the first time this month and think I like it!
DessertForTwo
Monday 14th of November 2011
So lovely! I've been wanting to make a dutch baby! Can't go wrong with chocolate :)
Katy
Monday 14th of November 2011
Wow, I bet the kids go crazy over this. They can't find enough ways to at Nutella.
Curt
Monday 14th of November 2011
What a great way to top it off with fresh raspberries. This sounds like it would be mighty tasty!
Tiff @ Babes and Kids
Monday 5th of September 2011
Love the idea of Nutella, that's something I always have on hand. This looks delicious.